Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins

Abstract

Solubility, surface properties, overrun, foam stability, apparent viscosity, and emulsification properties were evaluated for 3% protein dispersions of deamidated wheat protein (DWP), sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI). DWP dispersion had the highest apparent viscosity, 25% higher emulsion activity index (EAI), and 82% higher emulsion stability index (ESI) when compared to SPI dispersions. Dispersions of DWP had similar foaming properties and surface properties when compared to SC, but had 50% higher EAI and 1000% greater ESI when compared to the 2 dairy proteins. The utilization of DWP could be expanded into liquid food systems currently using dairy proteins.

Stabilization of oils by microencapsulation with heated protein‐glucose syrup mixtures

“…This in part may be attributed to the lower solubility of SPI compared with WPI, as sediment was visually observed during the preparation of SPI dispersions. Webb et al (19) previously reported that the solubility of SPI was significantly lower than WPI, 60.7 and 96.3%, respectively. The reduced solubility of SPI would result in a lower concentration of protein that is available to interact with DGS to form MRP.…”

Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions

“…Protein dispersions and suspensions were analyzed by the turbidometric technique for emulsion activity index (EAI) and emulsion stability index (ESI) as previously described (Webb, Naeem, & Schmidt, 2002). Emulsions were prepared with 3% protein dispersions (w/v) using 10 ml of sunflower oil (Zvijezda d.o.o., Zagreb, Croatia), by mixing for 90 sec in a blender (Philips, model HR 2304).…”

Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins

“…The functional properties including antioxidant activity have been studied most extensively for soybean and milk proteins (Chove, Grandison, & Lewis, 2007;Hu et al, 2003;Le Tien, Vachon, Mateescu, & Lacroix, 2001;Tong, Sasaki, McClements, & Decker, 2000;Webb, Naeem, & Schmidt, 2002). Different studies have also been conducted to improve functional properties of these proteins by enzymatic hydrolysis (Chen, Muramoto, & Yamauchi, 1995;Pacheco, Amaya-Farfan, & Sgarbieri, 2002;Penas, Prestamo, & Gomez, 2004).…”